Baking-pan.



G. MUELLER.

BAKING PAN.

APPLICATION FILED AUG. 7, 1909.

Patented Dec. 14, 1909.

GEORGE MUELLER, 0F SALT LAKE CITY, UTAH.

BAKENG-JPAN.

Specification of Letters Patent.

Patented Dec. 14L, T9 99.

Application filed August 7, 1903. serial No. 511,731.

To all whom it may concem:

Be it known that I, GEORGE MUELLER, a citizen of the United States,residin at Salt Lake City, in the county of Salt- Jake and State. ofUtah, have invented certain new and useful Im rovements in Baking- Pans,of which the i tion.

This invention relates to baking pans.-

One object is to provide a baking pan adapted for baking a twin, Siameseor double loaf of bread or cake, which is completely protected by aproper crust and so grooved and divided both on top and bottom that itmay be sold as'one loaf or broken and sold as two loaves.

Another object of the invention resides in the provision of a panembodying such characteristics that it will cause the formation of adepression or roove in the bottom of the loaf so as to divi e the sameinto two equal parts and cause the upper crust of the loaf to part alonga line directly above and parallel to the depression or groove in thelower crust.

A still further object of the invention reollowing is a specificasidesin the provision of a simple, inexpensive, durable and eflicient bakipan particularly adapted for economica y and exeditiously baking twin,Siamese or double oaves of bread, cake, meat loaves, or pastry byincreasing the area in which heat is aplied to the bread, cake, or foodbeing baked, with the result that the baked food will remain fresh lon rthan single loaves.

With the above an other objects in view, the present invention consistsin the combination and arrangement of parts 'hereinaf ter more fullydescribed, illustrated in the accompanying drawings, and particularlypointed out in the appended claims, it being.

understood that changes may be made in the form, proportion, size and.minor details without departing from the spirit or sacrificing any ofthe advantages of the invention.

In the drawings :Figure 1 is a perspective view of my improved panillustrating two of them connected together. Fig. 2 is a perspectiveview of a twin or Siamese or double loaf of bread as it appears for themarket after being baked in my improved pan. Fig. 3 is a top plan viewof two pans connected together. Fig. 4 is a transverse sectional viewthrt igh the pans illustrated in Fig. 3. Fig. 5 is a longitudinalsectional view through the ridge of one of the pans.

Referring now more particularly to the accompanying drawings, thereference characters 1 and 2 indicate pans connected together throughthe instrumentality of a metailic strap 3 which is riveted or otherwisesecured at intervals, as at 4, to the upper outer edges of the pans andpreferably beneath thestrengthening bead 5, which envelops thestrengthening wire 6.

Each an comprises a bottom a and sides 1) formed of a single iece ofsheet metal or other suitable materia with the edges 0 bent to engagethe outer edges of the ends (Z, the bottom a being drawn, pressed orotherwise operated upon to form asubstantially inverted V-shaped ridge eextending centrally and longitudinally of the pan for a pur osepresently explained. The ends d are slitted with the portions thereofupon 0 posite sides of the slit bent to form inwar ly directedprojecting portions f designed to fit within the groove g formed as theresult of providing the ridge 6 and for the purpose of strengtheningthe. ridgeat its ends.

In practice, dough for two loaves of bread, or other commodity, isplaced in each pan upon opposite sides of the ridge 6 for the purpose ofbaking a twin or Siamese or dou le loaf of bread, cake, or othercommodity. The ridge 6 in the bottom of each pan causes the formation ofa depression or groove in the bottom of the loaf, dividing it. into twoequal arts, and also causing the upper crust of t e loaf to part along aline directly above and parallel to the depres sion or groove in thelower crust with the result that the sides and bottom of the parting inthe upper crust bake into a neat and tasty half crust or gash crust.

The double loaf of bread 7, shown in Fig. 2, illustrates a twin,Siamese, or double loaf of bread, cake, or other commodity baked in myimproved pan, showing the upper and lower grooves 8 and 9, respectively,which permit of the commodit being sold as one loaf or easily and 'readibroken along the line of the grooves 8 an 9 and sold as two loaves. Byvirtue of the upwardly directed ridge 6, the area of heat applied to thebread is increased, and while the ridge 6 extends upwardly within thepan only a short distance, it rovides for the division of the dough suciently to make it possible to separate the loaf equally, but'notsufiiciently' to allow it to dry out. The groove 9 has the advantage ofthrowing the loaf upwardly in the center and while the bread is bakingin the oven in my improved pan, the groove gradually divides the twoPieces on top and ives the top of the loa the effect of a slash, whichaids not only in breaking or separating the two loaves, but whichincreases the attractiveness of the loaf;

What is claimed is 1. A bread baking pan comprising a bottom, sides andends, the bottom having an inwardly directed ridge disposedlongitudinally and centrally of the pan with its sides slopingdownwardly and with its 'u per edge terminating short of a pointmidway-0 the center of the pan from top to bottom to form a groove inthe lower crust of the loaf and cause the upper crust of the leaf topart along a line above and parallel to said roove in the lower crust.

2. A ak ng contrlvance comprising a plurality of baking ans, each panhaving an of the loaf and cause theuppei' crust of the loaf to partalong a line above and parallel to said oove in the lower crust, and astrap emi i'acing the pans to connect them to ether.

n testimon whereof I alfix my signature, ingpresence 0 two witnesses.

GEORGE MUELLER. Witnesses:

JOHN.A. STREET, Amen L. MANNING.

